Coronavirus (COVID-19) Latest Information

During these uncertain times caused by the rapid spread of the coronavirus, and on behalf of The Bella Team, I want to reassure guests and customers of our firm commitment to you.

We know that all companies and markets have been affected by the current situation. Travel and supplies to and from the Islands are now also being effected.

The health and safety of all guest and staff is most paramount.

The hotel has been closed for the winter season, and we have liaised with all our staff both overseas and locally, and for their safety and that of our customers we have decided to review our re-opening for the summer season:

We will now re-open May the 1st 2020 and not April 1st as previously planned.  We will continue to review and post updates on our website and social media accounts as they arise.

All existing reservations and bookings for April will be contacted ASAP to make alternative arrangements. 

All future hotel and restaurant bookings, and general queries should be directed through:  [email protected] / 01481 238764

Phil Collinson, General Manager


The 2016 Guernsey International Food Festival at the Bella Luce


This year's Guernsey International Food Festival was another fantastic celebration of food and drink, with an incredible programme of events, markets, special dinners, visiting chefs and masterclasses than ever before. As part of the festival we were delighted to welcome two chefs into the kitchen here at the Bella Luce when we hosted two very different feasts.

Here, we share some images from those two special events; a Feast of Southern Indian Streefood with chef Kanthi Thamma of Brighton's Curry Leaf Cafe on September 22nd, and then a Feast for the Senses prepared by BBC's Great British Menu chef Micahel Bremner of 64 Degrees restaurant:

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Bella_Luce_Southern_Indian_Banquet_Curry_Leaf_Cafe_07.jpg All images of the Taste of Southern India Feast courtesy of Euan Sey of the Curry leaf Cafe.

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All images of Michael Bremner's Feast for the Senses event courtesy of Chris George.

Written by:

Bella Luce